Menu

POMMES DAUPHINES, gruyère, celery, caraway | 12
VENISON tartare*, egg yolk, spruce tip, rye chips | 15
DEVILED EGGS, brandade, smoked bay scallop, scallion | 14
PETIT PLATEAU*, kampachi crudo, 4 gulf shrimp, 4 Glidden Point oysters, espelette butter, black garlic aioli, pear mignonette | 48

SPRING ASPARAGUS, salsa verde, “avonaise”, ramps, fermented cranberries | 15
BABY LETTUCES, radishes, snap peas, baked goat cheese, mint, red wine vinaigrette | 16
FOIE GRAS terrine, Carcavelos, strawberry-rhubarb jam, warm scone, buckwheat | 28
BILLI BI SOUP, fennel, grilled miche bread | 16

Ricotta DUMPLINGS, mortadella, pepperoncini, parmesan, ramps, pistachio | 22
Roasted TURNIPS, bone marrow, turnip greens, pear-ginger purée | 18
Curried RABBIT RAGU, vadouvan pappardelle, peas, carrots, thai basil | 24

Grilled SUNCHOKES, freekeh, dandelion kimchi, carrots, wheatgrass sauce | 32
Chamomile-crusted ALASKAN HALIBUT, roasted artichokes, watercress, couscous, bacon | 37
SPRING CHICKEN, fava beans, cabbage, maple-banyuls glaze | 36
Feller’s Ranch AMERICAN WAGYU STEAK*, shallot confit, potato mousse, rapini, sauce bordelaise | 42

RHUBARB TART, oatmeal custard, tonka bean ice cream, green cardamom meringue | 14
CARROT CAKE, cream cheese frosting, raisin, pecan, carrot-ginger sorbet | 14
“COOKIES & CREAM” milk sorbet, cocoa macaron, vanilla custard, lemon verbena | 13
Shepherd’s Way ‘Hidden Falls’ CHEESE, honey mustard, honeyberry jam, seeded baguette | 14